Bena Mae’s Kitchen: What were they thinking?

I watch the birth announcements in the newspaper because I’m so fascinated by the new trend in naming babies. Almost gone forever are the traditional Johns, Michaels, Phillips, and Georges (with the exception of the new royal baby), Mary, Jane, Anne, and Elizabeth–my mother’s name paired with Molly which is my favorite.
I tried following the trend of celebrity baby names but had to give it up owing to the weirdness and spelling of the names . l thought Gwyneth Paltrow who named her daughter Apple was a little far-fetched and Kanye/Kim’s baby North was a little too whimsical, but they were mild compared to the rest. These babies will labor under the heavy burden of their names for the rest of their lives.
But leave it to the Brits when it comes to being inventive according to a letter to Ann Landers a few years ago. In the letter the writer quotes the following from the London Times:
One of the country’s busiest registrars has witnessed such unforgettable moments as a Mr. and Mrs. Jordan calling their son River and the child of a family named Beer registered with the name Bottled. I like the name River Jordan. But imagine being called Bottled for the rest of your life.
The list of names includes Mr. and Mrs. Wall who named their son Stone, Mr. and Mrs. Waters whose daughter was called Mineral, and Mr. and Mrs. Castle who named their son Windsor.
There was also a Mr. and Mrs. Belcher who called their son Prince Charles, a Mr. and Mrs. Pitt who called their son Frankenstein, a girl registered as Rheumatism,–what a pain- and a daughter named Daft. Poor Daft, what a heavy load to put on her.
But I have a couple of names right here in my own back yard that beats them all. Take the parents of twins who called them Clear and Cloudy.

If you like comfort food, you’ll like this.

Chicken Divan Rice
and Broccoli Casserole

1 1/2 -2 lbs Chicken Breast, cooked, diced or shredded
1 Box Long Grain and Wild Rice, cooked according to package (I use Uncle Ben’s Fast Cook)
3 Cups Brown Rice, cooked according to package (I make 4 servings on the package,  a little less than 3 cups of cooked rice)
2 Cans Cream of Mushroom Soup (10 3/4 ounce cans)
1/2 Cup of Mayonnaise
10 oz Bag of Frozen Broccoli Florets cooked according to package (cut into bite size pieces) 
1 1/2 – 2 Cups Shredded Cheddar Cheese
Fresh Lemon Juice (optional)
Salt and Pepper to Taste

Preheat oven to 350 degrees F. 
Spray a 9×13 baking dish or comparable casserole dish with non-stick cooking spray. 
In a medium size bowl, mix mayo and mushroom soup, set aside. Next, layer your casserole in this order – Brown Rice, Wild Rice, Chicken, Broccoli, Sauce and top with Cheddar Cheese.   
Cover with foil and place in oven on middle rack and bake for approximately 30 minutes, until completely heated through.  Serve hot. 
Squeeze fresh lemon juice on top (optional), salt and pepper to taste.
Enjoy!